Honey Garlic Pork Chops are marinated in soy sauce, honey, lemon juice, garlic and sherry, and can be grilled or broiled for an easy, delicious dinner!
I found the recipe for these honey garlic pork chops on an old newspaper clipping in a recipe box I’ve had for years, and decided to make them for a simple dinner. The recipe itself is incredibly simple… marinate the pork, then grill or broil it until done. Easy, right?
The pork is at its very best in flavor when it has had a chance to marinate for at least 4 hours. My suggestion is to mix up marinade early in the day (or even the night before), drop in the pork chops and let them refrigerate all day, for best flavor!
Scroll Down For A Printable Recipe Card At The Bottom Of The Page
Prepare The Pork Chops
Start with 1½ inch thick boneless pork chops. Trim off some of the extra fat around edges, if necessary.
Make The Honey Garlic Marinade
In a small bowl, mix together the lemon juice, honey, soy sauce, sherry and minced garlic. Stir well, to combine. This is the marinade.
Place the pork chops in a large gallon sized re-sealable plastic bag. Pour the marinade over the chops. Seal bag, then turn to coat chops with the marinade on all sides.
Place the sealed bag on a plate (I do this in case the bag leaks), then place in refrigerator for at least 4-24 hours. Occasionally turn the bag over to fully coat each side.
When ready to cook, preheat oven broiler (or outside BBQ grill). If using broiler (as I did this time), place a piece of aluminum foil or parchment paper on a 9×13 cookie sheet. Spray a wire rack (oven safe) with non-stick cooking spray. Place the pork chops on the rack (by doing these steps, it will make your cleanup a lot easier). Save the marinade left in bag.
Cooking The Honey Garlic Pork Chops
Cook under broiler or on grill for 12-15 minutes. Turn the chops at least once, and baste occasionally with the remaining marinade while the chops are cooking. Cook the pork chops until they reach an internal temperature of 160 degrees. Do not overcook, as this will dry out the chops. When done, discard the remaining marinade.
Remove the cooked honey garlic pork chops from wire rack and serve. I served them with Toasted Orzo with Lemon and Chives, and a simple green salad. My husband and I really enjoyed this meal (and it was soooo easy to make!).
I hope you will have the opportunity to give this easy and delicious pork recipe a try. You certainly will appreciate that you won’t have to put in a lot of effort or time in order to have some yummy pork chops for dinner!
Looking For More PORK Recipes?
You can find all of my recipes in the Recipe Index, located at the top of the page. I have quite a few recipes that feature pork, including:
- Hoisin Pork with Noodles and Broccoli
- Smothered Pork Chops
- BBQ Shredded Pork Hoagies with Spicy Slaw
- Sweet and Sour Pork
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Recipe Source: unknown (all I have is an old newspaper clipping-no source or date)
- 1/4 cup fresh squeezed lemon juice
- 1/4 cup honey
- 2 Tablespoons soy sauce
- 1 Tablespoon cooking sherry (or dry sherry)
- 2 cloves garlic , minced
- 4 (1½-inch thick) center cut boneless pork chops
- Trim off extra fat around edges of pork chops. Set aside.
- In a small bowl, mix together lemon juice, honey, soy sauce, sherry and minced garlic. Stir well, to combine. This is the marinade.
- Place pork chops in a large gallon size re-sealable plastic bag. Pour marinade over the chops. Seal bag, then turn to cover all sides of chops with marinade. Place sealed bag on a plate (do this in case the bag leaks), then place in refrigerator for between 4-24 hours to marinate. Occasionally turn the bag over, to fully coat each side of the pork.
- When ready to cook, preheat oven broiler (or outside BBQ grill). If using broiler, place a piece of aluminum foil or parchment paper on a 9x13 cookie sheet. Spray a wire rack (oven safe) with non-stick cooking spray, then place pork chops on the rack (by doing these steps, it will make your cleanup a lot easier). Save the marinade left in bag.
- Cook under broiler or on grill for 12-15 minutes, turning chops at least once, and baste occasionally with the remaining marinade while the chops are cooking. Cook pork chops until they reach an internal temperature of 160 degrees. Do not overcook, as this will dry out the chops. When done, discard remaining marinade. Transfer pork chops from wire rack to serving plate and serve.
Here’s one more to pin on your Pinterest boards!
I’ve been using this recipe for years,so long that my magazine cut out recipe had faded and I couldn’t remember the honey/lemon juice measurements were. Thanks for confirming! Love this recipe so much!